Subtract 32 from the Fahrenheit temperature. Since freezing for Fahrenheit is 32 and freezing for Celsius is 0, you begin the conversion by subtracting 32 from the Fahrenheit temperature. For example, if your initial Fahrenheit temperature is 74Â°F, just subtract 32 from 74. 74-32 = 42.
Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency. Its appearance resembles wheat berries, although it is slightly lighter in color. Sprouted barley is naturally high in maltose, a sugar that serves as the basis for both malt syrup sweetener.
Turn the malt every half hour, and dry the malt slowly, raising the temperature over time to protect the starch-converting enzymes. Malted wheat and corn should be dried entirely at the lower temperature of 100Â° to 125Â° F. The finished barley malt should be crunchy to the bite and taste slightly sweet.